Thursday, June 26, 2008

Who remembers Dreamsicles or Creamsicles? Orange sherbet over a vanilla ice cream center (or ice milk depending which one you bought)on a stick. With our hot, humid weather it seems like those frozen treat flavors were calling to me when I came up with this week's cupcake.Yes, it is REALLY orange but I was going for that bright Popsicle color. I got this color by mixing yellow & neon pink food coloring. Both the cupcake & icing are also strongly flavored with orange extract, I did not want the flavor to be subtle.The filling is a whipped cream filling with some gelatin in it which gives it a little body. The original recipe I used didn't call for vanilla & it needed it so when I use it again (which I will, its so good & pipes unlike regular whipped cream)I'll add some. In the recipe below I added that into the ingredients.Orange Cupcakes

Preheat oven to 350 F and prepare 6 muffin tins.Stir flour, baking soda, baking powder and salt together. Set aside.Beat the butter until light and fluffy. On high speed, gradually beat in the sugar until light & fluffy. Lower speed and add egg, beating until just blended. Then beat in orange extract. On low speed beat in flour mixture & yogurt until just blended. Stir in food coloring until you get the desired color. This will be a very light fluffy batter.Divide the batter evenly between 6 muffin tins.Bake for 18 minutes. The edges should just be turning golden brown. Allow cupcakes to cool on a wire rack.

Whip the cream, sugar & vanilla together just until soft peaks form. Set aside.Mix the water & gelatin together in a small bowl and microwave briefly, about 10 seconds, until the gelatin is dissolved. Allow to cool slightly but not get hard. Add to cream & continue whipping until stiff peaks are formed. Keep in the refrigerator until ready to use.

Makes enough to fill 6 cupcakes with a little left over.

To Fill Cupcakes

Put cream filling into an icing bag with a large star tip. Insert the tip into the middle of the top of the cupcake about 3/4 inch. Gently squeeze the cream into the cupcake, pulling the tip slowly out.

Mix powdered sugar, orange extract, food coloring and 1/2 t milk. Add more milk as needed by 1/2 t amounts until icing consistency. After icing allow cupcakes to sit until the icing has set, about an hour.

Makes enough to ice 6 cupcakes

The icing doesn't cover the hole where you inserted the cream very well but you'll have enough cream left to pipe a star on the top of each cupcake to cover it. These cupcakes should be refrigerated in an airtight container & are wonderful cold!

We'd like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, sophiekiblogger@gmail.com, if you're interested. Feel free to check out our blog for more details. (Click on my name in the message header link to visit our blog. :)